This week, we will make a recipe that my mother would make when I was a kid. It was one that my mom would make because it was easy to do, had a lot of flavors, and we would have leftovers the next day. Read on to see how we made this Sunday Beef Roast Recipe.
SUNDAY BEEF ROAST RECIPE INGREDIENTS:
1.5 lb of beef roast
5 garlic pieces minced
½ tbsp dried rosemary crushed
1 tbsp olive oil
1 tsp dried thyme
⅛ tsp black pepper
¼ tsp of pink salt
½ cup of vegetable or beef broth if the pan is burning on the bottom
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MAKE THE CUTS ON THE ROAST
Cut crosses in the meat with a sharp knife all over the roast, even the bottom. See the image below for more details.
CREATE THE HERB PASTE
Add Thyme, minced garlic, pink salt, pepper, Olive oil (Affiliate Link), and Rosemary in a bowl and mix well. Crush the pieces if they are a little large.
ADD THE HERB PASTE TO THE HOLES.
Then, add the herb paste to the holes created. Press a ½ teaspoon into each hole with your finger. Yes, you will be getting a little dirty here. But it really works!
Put in the fridge for a few hours if you want.
Get a cast-iron Dutch oven with a lid.
COOK THE ROAST.
Preheat oven to 375 degrees.
Add 2 Tablespoons of oil and heat a cast iron Dutch oven (Affiliate Link).
Add the meat and brown each side. Brown for about one to three minutes on each side. Don’t forget the ends.
Cover if it is starting to splatter.
Add some vegetable or beef broth to the bottom of the Dutch Oven if it seems to be burning.
Add a thermometer set to the desired temperature for the meat. 135° for medium-rare; 145° for medium; or 150 degrees for medium-well.
Add lid and place in oven – 45 minutes or until cooked to your desired temperature.
Let the meat sit for 15 minutes so it cools down.
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Excellent presentation